Love your leftovers, the flipside of Pancake Day!

Victoria Moore, Communications Officer for Veolia said:  “Wasting food costs the average family £470 a year and this increases to £700 a year for a family with children. Pancake day is a fantastic way to get into the habit of loving your leftovers, as it is all about using up the things that get left in your fridge and wrapping them in a delicious pancake.”

A fruity pancake alternative to the original recipe below is available within the ‘Love Your Leftovers’ cookbook which is available to download from:

Quick and Easy Pancake Recipe:
Pancakes are not just for Pancake Day, they are a great way of transforming leftovers into an exciting feast any time. Children particularly love them and they make a great weekend breakfast treat for when you have run out of bread. Master this basic recipe, and then get creative with the fillings.

• 110g plain flour, sifted 
• A pinch of salt 
• 2 eggs 
• 200ml milk mixed with 75ml water 
• 1 tablespoon sunflower oil

1. Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour exposing the bottom of the bowl. 
2. Break the eggs into it and add a little milk. Using a wooden spoon or whisk, mix the eggs and milk and then gradually draw in the flour from the sides as you mix. Add more milk to the central well little by little as required to prevent it becoming too thick and dough like.  
3. When the mixture reaches the consistency of thick cream, add the remaining milk and stir in the oil.  
4. Cover the bowl and chill for 30 minutes. This will allow the starch cells to swell, giving a light result.  
5. For speed you can whizz the flour, sugar, eggs and milk in a blender or food processor until smooth. It takes a matter of seconds. 
6. Heat up a pancake pan or frying pan and wipe with oil. Pancakes are not fried in fat; the purpose of the oil is to simply prevent them from sticking.  
7. Pour enough batter from a jug into the hot pan to coat the base of the pan thinly. As soon as it hits the pan swirl the pan to help the batter spread across the base. If necessary, tip out any excess batter into the jug. 
8. Place over a medium heat, it should only take half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.
9. Add your favourite topping! 

To prepare ahead:
To keep pancakes warm whilst you make a batch, stack them as you make them between sheets of greaseproof paper on a plate fitted over simmering water. They can also be frozen like this, well wrapped, then defrosted as needed.